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Ingredients

2 pounds veal cutlets

1 cup flour

10 eggs

1 tablespoon vegetable oil

salt and pepper to taste

4 cups bread crumbs

1 1/2 sticks butter

Preparation

Pound the veal cutlets. Dredge in flour. In a shallow dish, beat 4 eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
Heat butter in a heavy skillet over medium heat. Fry veal until golden brown.
In separate pan, fry the eggs.
Top each serving with 1 fried egg. Serve with spaetzel and brown gravy.

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